Summer Black Bean & Avocado Salad
There is nothing better during the hot summer months than cool black beans doing the samba with crunchy red peppers and rich, buttery avocado, all dressed up in a cilantro-lime vinaigrette. This recipe was inspired by a Mexican salad made at the first restaurant I ever worked at in my teen years. I never did get the exact recipe, so I decided to develop my own version based upon the dreamy recollection of my seasoned and discerning palate.
Whenever we go out and dine at a restaurant, my husband Brian will ask me to taste something and define the ingredients. Mind you, his sole motivation for this request is so I can remake the recipe at home. I remember as a small child, my parents did this constantly, and I vacillated between thinking they were either amazing or just plain nuts.
The recipe below makes a large bowl of salad. It’s just perfect for large family gatherings or a BBQ with friends. I also make this fabulous salad in large quantities so I can add it to a quick, workday morning scramble, roll it in a tortilla for lunch, serve as an appetizer with tortilla chips, toss over lettuce with sliced chicken breast on top, or use it as a base for a fast Mexican casserole on a busy weeknight. Explore and have fun expanding your menu with this tasty, versatile salad.
Summer Black Bean & Avocado Salad
Ingredients
Bean Salad
3 15 oz. cans of black beans, drained and rinsed
1 16 oz. bag of frozen sweet white corn
2 bell peppers, orange & red if possible for a beautiful presentation
1 poblano (pasilla) pepper
3 – 5 fresh garlic cloves, or 2 teaspoons of smashed garlic from a jar
3 – 6 scallions (green onions), finely chopped
1 cup fresh cilantro, chopped
Cilantro-Lime Dressing
Zest from 1 fresh lime
Juice from 3 – 4 fresh limes
1 – 2 teaspoon of each: ground cumin, oregano leaves, ground cayenne, sugar
4 – 6 tablespoons extra virgin olive oil
1 – 2 jalapeno peppers, seeded, finely chopped
Salt & pepper to taste
2 ripe Hass avocados, cut into large 1 inch chunks or thickly sliced
Preparation
Combine all salad ingredients except the avocado in a large bowl. Add dressing and blend well. Cover and chill for a few hours. When ready to serve, adjust seasoning and add avocado to top of salad or create a side plate with sliced avocado to avoid bruising or smashing them. I accent the plate with ripe summer tomatoes. Serve chilled or at room temperature with a few sprigs of cilantro to garnish.
Le Voov! Chef’s Notes: I usually make this salad a day in advance to allow all the various flavors to mingle sufficiently. However, if you make it the same day, allow it a few hours to blend before serving. In a pinch, you can use half a pouch of Trader Joe’s Taco Mix instead of accessing individual spices listed. 😉
